The Best Oil To Use When Making Hibachi At Home On A Blackstone
A Blackstone is the perfect surface for fiery, high-heat hibachi grilling. But, what cooking oil should you use, and which ones should you definitely avoid?
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The Biggest Mistake People Make When Cooking Wagyu, And How To Fix It
Messing up wagyu is just about the last thing any chef would want to do, but cooking it is easier than you think, so long as you avoid a common pitfall. -
The Flour Tip For The Crispiest Fried Fish
All-purpose flour doesn't actually work the best all the time, and when it comes to frying fish, two different types of flour make for much crispier results. -
The Tartar Sauce Alternative You Should Try The Next Time You Make Fish
If you're not a fan of tartar sauce, these condiment recommendations from a pro chef will ensure you don't have to eat your fried fish and other seafood plain. -
Andrew Zimmern's Tips To Elevate Your Cooking Game
When you want good cooking tips, you go to the pros. Food Republic got some time with Andrew Zimmern recently - here's his latest pearls of wisdom. -
The Humble Thai Dish Jet Tila Says Is Underrated
Chef Jet Tila says this humble dish is not fancy, but it's easy to make and very satisfying. He calls this underrated dish "every Thai person's childhood." -
Here's What To Serve For The Feast Of The Seven Fishes, According To Celeb Chefs
At the 2024 NYC Wine & Food Festival, we chatted with Scott Conant, Antonia Lofaso, and Rocco DiSpirito about their favorite Feast of the Seven Fishes dishes. -
14 Clever Ways To Upgrade A Turkey, According To A Butterball Pro
Getting ready for Thanksgiving? We've got you covered. Here are some super clever ways to upgrade a turkey, according to a Butterball team expert. -
How Much Does Blooming Coffee Impact Overall Flavor?
Blooming coffee is a small but powerful step in your brewing process. We have some expert advice on how this works and the best way to bloom your beans. -
2 Pro Tips To Make Sure Your Cake Comes Out Moist Every Time
Baking a cake is part joy, part science, so getting the results just so, with a moist crumb, can be a challenge -- unless you follow this expert's advice. -
The Absolute Best Non-Dairy Milk To Use For Frothing
For those of you who like good milk froth but want to hold the dairy, Food Republic spoke to coffee and tea sommelier Jee Choe to find the best alternatives. -
Dominique Ansel's Earliest Dessert Memory
Even famed pastry chef Dominique Ansel had to start somewhere with his culinary prowess, and his earliest dessert-related memory is simple and sweet. -
The Pie That Made Kardea Brown Fall In Love With Desserts
We spoke with Kardea Brown at the 2024 NYC Wine & Food festival and she revealed the dessert that sparked her passion for all things sweet. -
Where To Go For The Best Armenian Food In California, According To Geoffrey Zakarian
Geoffrey Zakarian is known for his expertise in American and French cuisine, but he also knows more than a thing or two about Armenian cuisine. -
Michael Symon's Favorite Diner Was Legendary In Cleveland
When asked about his favorite diner, Michael Symon named a Cleveland icon that has had a rise, fall, and rise again (but still serves American classics). -
Think Beyond Bananas The Next Time You Flambe Fruit
When impressing your guests with a bit of flambe, you don't need to focus on bananas. There are plenty of other fruits that hold up well to the flame. -
Geoffrey Zakarian's Favorite NYC Diner Has Been On 5th Ave Since 1929
Food Republic found out which New York diner holds a special place in Geoffrey Zakarian's heart, and he also loves a Massachusetts eatery with similar vibes. -
The Naples Restaurant Marc Murphy Absolutely Loves
Italian-born and New York-based executive chef Marc Murphy knows his way around Naples, so when he gave us his favorite place to eat, we listened. -
Starbucks' Wicked Drinks Have All The Right Elements: Review
Starbucks released two new pink and green drinks inspired by the upcoming "Wicked" movie. Will these potions help you embrace your good or wicked witch side? -
How To Prepare The Corn Husks When Making Tamales
When making tamales, you can't simply whip out a dry corn husk and hope for the best as you wrap your masa. You need to soak it to make it pliable. -
How To Make Homemade Pasta When You Only Have A Rolling Pin
If you don't have a pasta maker, don't fret. There are still ways you can make fresh homemade pasta only using a rolling pin. Here's what our expert advises. -
The Best Way To Clean Out Your Fridge's Dirty Ice Maker
How do you even begin to clean an multi-part ice maker without damaging it? The process is actually incredibly easy with the right precautions and tools. -
For Elevated Avocado Toast, Add One Creamy Ingredient
Avocado toast may have seemingly had its heyday, but you can reinvent and elevate this classic breakfast dish with one simple (but creamy) ingredient. -
How To Make Your Homemade Birthday Cake Taste Like It Came From A Bakery
To get the inside scoop on how to make a homemade birthday cake taste like it came from a bakery, Food Republic spoke with chef and cookbook author Jake Cohen. -
2 Cocktail And Dessert Pairings You Need To Try
Pairing your after-dinner cocktail with the right dessert is an art form, and these two particular drinks and sweets go together seamlessly. -
What Is Crème De Cassis And Do You Use It In Mixed Drinks?
Food Republic asked Molly Horn, Chief Mixologist and Spirits Educator at Total Wine & More, to share some tips about how to use crème de cassis in mixed drinks. -
The Flour Combination You Need To Know For Your Next Batch Of Cookies
It can be tricky to balance flavor, softness, and lift when baking with alternative flours, but expert chef and baker Jake Cohen has the perfect combination.
